Meati Steak & Balsamic Quinoa Veggie Bowl

Aug 31, 2020

Meati Steak & Balsamic Quinoa Veggie Bowl

Savor this warm, perfectly seasoned quinoa bowl topped with grilled veggies and protein-packed Meati Steak!

Check out some Pro Cooking Tips for steps with an asterisk at the bottom of the page.

Servings: 4
Prep time: 15 min
Cook time: 12 min

Grill Meati Steak

  1. Preheat grill to medium-low at least 30 minutes prior to cooking.
  2. Brush Meati Steak with oil (high temp oils like Avocado, Sunflower, etc. are preferred) on both sides.
  3. Lightly season each side of Meati Steak with your favorite seasoning. Use very little salt as Meati Steak enhances flavors.
  4. Brush grill with oil to keep Meati Steak from sticking.
  5. Add Meati Steak and grill 3-5 min per side. Meati Steaks will be light brownish-red on the outside and remain red on the inside when cooked.  Always cook to an internal temperature of 165°F.
  6. Remove the Meati Steak from grill and let it rest for 1-3 minutes.
  7. *Slice your Meati Steak with a sharp steak knife. Hold the Meati Steak in place with your hand or fork and slice like you would steak. 

Balsamic Quinoa Veggie Bowl

  1. Prepare quinoa as directed on pack, 1 cup dry quinoa should yield 4 cups. cooked.
  2. Whisk together olive oil, balsamic, maple syrup, mustard, garlic powder, salt and pepper.
  3. Drizzle over quinoa and toss to combine. Divide between four bowls.
  4. Brush vegetables with avocado oil and season with salt and pepper.
  5. Arrange vegetables on grate or in a grilling basket. Cook until tender and lightly charred.
  6. Divide Steak between the 4 bowls and top each bowl with vegetables directly from the grill.

                             Pro Cooking Tips

                            *Slice your Meati Steak into thin pieces with a sharp knife. The trick is to slice with a sawing motion with light pressure and let the knife do the work! 


                            • 4 Meati Steaks
                            • 4 cups prepared quinoa (1 cup dry)
                            • ¼ cup olive oil
                            • ¼ cup balsamic vinegar
                            • 1 tsp. maple syrup
                            • 1 tsp. Dijon mustard
                            • 1/4 tsp. garlic powder
                            • salt and freshly ground pepper, to taste
                            • avocado oil
                            • 2 zucchini, sliced thin lengthwise
                            • 1 large red onion, peeled and cut into think rings
                            • 10 asparagus spears
                            • 7 mini bell peppers, asst. colors
                            • 20 cherry tomatoes
                            • 2 tablespoons avocado oil
                            • salt and freshly ground pepper

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